“All I can say at this point is thank God for chicken. I know my mother felt that way and she was always looking for fun and creative ways to make chicken. This cacciatore was handed down from my grandmother, who was one of the most frugal cooks on the planet. My mother used to add some spice to this dish and you can do the same, but for now we will just stick with Grandma’s recipe.”
- 1 1/2 lb. boneless, skinless chicken breast, cut into strips
- 1 cup fresh mushrooms, sliced
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 tsp. dried thyme
- 1 tsp, dried oregano
- 1/2 cup dry red wine
- 1/2 cup olive oil
- 1 1/2 cups Sunday Gravy (or your own sauce)
- salt and pepper to taste
Rub one tablespoon olive oil and salt and pepper into chicken and let sit for 5 minutes. Heat remaining olive oil in a large non-stick skillet and add chicken. Sauté until chicken is browned.
Add peppers, onions and mushrooms to skillet; sauté one minute. Add herbs and wine, plus salt and pepper to taste. Raise the heat to high and cook until the wine is nearly gone and the vegetables are tender. Add the Sunday gravy and cook for another 5 to 10 minutes under a low flame.